Wok Vegetables

Ingredients

• 500 g Green Asparagus
• 500 g broccoli florets
• Salt
• 4 bell peppers (yellow and red)
• 2 carrots
• 6 Spring Onions
• 1 Garlic clove
• 1 tsp freshly grated ginger
• 2 tbsp sesame oil
• light soy sauce
• pepper (ground)
• chervil (for garnish)

Instructions

1. 1.

   Peel the lower third of the asparagus and cut the stalks into 2-3 cm pieces. Rinse the broccoli florets and blanch them with the asparagus in boiling salted water for 3-4 minutes until almost cooked. Shock in cold water and drain well. Wash, halve, trim and slice the bell peppers into strips. Peel the carrots and cut them into 3-4 cm sticks. Wash, trim and cut the spring onions into bite‑sized pieces.

2. 2.

   Peel and finely chop the garlic, then sauté it with the ginger briefly in hot oil in a wok. Add the carrots and stir for 1–2 minutes. Add the bell peppers and spring onions and cook for another 1–2 minutes, then add broccoli and asparagus and continue cooking for 2–3 minutes until tender. Season with soy sauce and pepper.

3. 3.

   Serve on plates garnished with chervil.